Thai Green Curry

Ingredients:

• 1¾ cups coconut milk, divided
• 1 cup chicken stock, unsalted
• 1 lb chicken thigh, boneless, skinless, 1-inch pieces
• 3 Tablespoons Catch a Fire’s Curry Powder
• 2 Tablespoons finely chopped palm sugar, or light brown sugar
• 1 ½ – 2 Tablespoons fish sauce
• 5 makrut lime leaves, (aka kaffir lime leaves)
• ½ lb Thai eggplant
• 1 cup Thai basil leaves
• ¼ red bell pepper, or another mild red pepper, juliened
• Jasmine rice for serving
• “Enhanced” Green Curry Paste
• 15 Thai basil leaves, finely julienned
• 1-piece fingerroot (krachai), optional
• 1 teaspoon fermented shrimp paste (gapi)
• 3 ½ Tablespoons green curry paste, store bought or homemade

Directions:

1. In a heavy-bottomed pot, bring about ¾ cup of the coconut milk to a full boil over medium heat.
2. Add the curry paste and sauté, stirring frequently, until coconut oil starts to separate from the paste, 3-5 minutes.
3. Add 1¾ cups coconut milk, chicken thigh and stir to mix with the paste. (If using chicken breast, see modification below)
4. Add the chicken stock, remaining 1 cup of coconut milk, palm sugar, Catch a Fire’s Curry Powder and 1 Tablespoon of the fish sauce.
5. Grab the makrut lime leaves and twist them to bruise and release aroma, then tear them into chunks and add them to the pot, discarding the center stems.
6. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork tender.
   *The lime leaves are for infusion only and not meant to be eaten when left in large pieces. They are traditionally left in the curry but be sure to inform your guests not to eat them.
7. Add 1 cup chicken stock, 2 Tablespoons finely chopped palm sugar, 1 ½ – 2 Tablespoons fish sauce, 5 makrut lime leaves
8. Meanwhile, if using Thai eggplant, cut them into bite-sized pieces; this could mean cutting into 6,8, or even 12 pieces depending on the size.
9. Keep them submerged in water if not using soon to prevent browning.
10. Once the chicken is done simmering, add the Thai eggplant and keep pushing them into the curry for the first minute as they will turn brown if left to float in the beginning, and then you can leave them to cook for 2 minutes longer until the eggplant can be pierced through with a fork with a little resistance. Do not let the eggplant overcook.
11. If using bamboo shoots, simply add them in and let them cook for a minute or so to heat up as they are already cooked.
12. Turn off the heat and add the red peppers and stir to mix, letting them cook gently in the residual heat.
13. Then add the Thai basil and stir to mix.
14. Taste and adjust seasoning with more of the fish sauce as needed. Serve with jasmine rice!